Moroccan-Style Stuffed Peppers
4 medium bell peppers, tops cut off and seeded
1 lb lean ground beef
4 cloves minced garlic
1/2 cup currants (I left out)
2 tsp ground cumin
1 tsp ground cinnamon
2 1/2 cups low sodium vegetable juice, divided
1/4 cup chopped fresh mint
1 tsp grated orange zest
3/4 tsp salt
1/4 tsp ground pepper
1. Heat rice accordin and g to directions.
2. Place pepper upside-down in a microwavable safe casserole dish just large enough to fit them. Add 1/2 inch water to the dish and cover with a lid or inverted dinner plate. Microwave on high until the pepper re tender but still hold their shape, 3 to 6 minutes. Drain the water and turn the pepper right side up.
3. Meanwhile, cook beef and garlic in a large skillet, breaking up until no longer pink inside. Stir in currants, cumin and cinnamon, cook for 1 minute. Stir in the rice and cook for 30 secs more. Remove from the heat and stir in 1/2 cup vegetable juice, mint, orange zest, salt pepper.
4. Spoon the beef mixture into the peppers. Pour the remaining 2 cups of vegetable juice into the dish and cover. Microwave on high until the juice and filling are hot, 2-3 minutes. Serve the peppers with the sauce and garnish with mint.
We thought these were good, but not great. The filling needed a little more spice and the sauce just tasted like vegetable juice. I think we'll certainly have stuffed peppers again, but I might look for a spicer, taster filling.